Baked Tuna & Zucchini Cakes With Lemon-Yogurt Dressing

Ingredients

• 3/4 cup plain, non-fat yogurt
• 3 tablespoon fresh lemon juice (about half a lemon)
• 2 tablespoon lemon zest (about half a lemon)
• 1/2 teaspoon garlic powder
• 1 tablespoon butter
• 1/4 cup green onion, finely chopped
• 1/4 cup white onion, finely chopped
• 1 6.5-ounce can of tuna packed in water, drained & flaked
• 1 cup shredded zucchini
• 2 eggs, lightly beaten
• 1/4 cup ricotta cheese
• 1/3 cup fresh parsley, minced
• 2 teaspoon fresh thyme leaves
• 3 tablespoon fresh lemon juice (about half a lemon)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-1/2 cup panko bread crumbs
• nonstick cooking spray

Directions

1. For the Lemon-yogurt Dressing, simply mix all the ingredients togeter and chill before serving with the Baked Tuna and Zucchini Cakes.
2. Preheat your oven to 375 degrees F.
3. Add the butter to a saucepan over medium-high heat. Sauté the onion until soft. Remove the pan from the heat.
4. In a large bowl, add the tuna, onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs.
5. Mix everything together until well combined.
6. Spray two baking sheets with the nonstick cooking spray.
7. Shape the mixture into patties, about 1/2-inch thick.
8. Place on the baking sheet and bake for 7-10 minutes on one side until lightly golden, then flip and continue for another 7-10 minutes.